Ginger Brown Rice with Carrots

Many recipes I have are first-time recipes, meaning all the components to the recipe are all made as part of the recipe. However, I have quite a few second-time recipes: recipes that can be made with leftovers. This ginger brown rice dish is one of my favorite second-time dishes that’s perfect for leftover or extra cooked brown rice you have. It comes together quickly and can serve as a solid side or as a main (with the help of added eggs or beans). This recipe is also highly adaptable and can really be used with any grain.

Notes

+ Over the years I’ve dropped the honey from this recipe but I chose to leave the recipe as I originally posted it. If you’re looking to make this vegan or just don’t want to use the honey, drop it from the recipe- it’s perfectly fine without it.

Did you make this recipe?

Ginger Brown Rice

variations

As mentioned above, this ginger brown rice can be used with different ingredients and in different ways as the ginger/garlic/soy combo is good in many ways (and I recommend keeping all those items in your pantry to use throughout the week!)

Grains: If you’re not working with any leftover grains, I recommend making this with millet or quinoa for the ease and quick cooking.

Carrots: As discussed in the comments, any root vegetable would work- it just might take some adjustment time on the cooking side. Shredded sweet potatoes, turnips, rutabagas, and even celeriac (you might want to mix this with another root- a bit heavy on the flavor).

I find myself always pairing carrots with grains. The combination of the earthy/sweet carrots works well with most grains and can come together to form a wholesome meal. Plus, carrots work with minimal (or no) cooking- a big plus in my kitchen. Also, I recommend looking for different varieties of carrots– they all have different flavors. A few of my favorite easy carrot recipes:

I always love your recipes. I wasn’t raised learning how to cook or eat naturally, but with your recipes, it seems attainable and delicious. Thank you for opening up a whole new world to me.

ps. I’m always pinning your scrumptious recipes on pinterest so I can easily access them later, but I know there’s a lot of controversy about pinning right now, so please do let me know if you’d rather I not pin them. I would totally understand and would rather not offend you. Thanks. : )

Looks beautiful, and scrumptious. I like what you said here – “My cooking is continually leaning towards simple-what can I do that has the least amount of ingredients but still have a delicious taste.” – that is pretty much the way I roll, too. 😉

I made this for Easter dinner–WOW! It was great! My whole family really loved it! I found this recipe for brown rice at the same time: http://www.saveur.com/article/Recipes/Perfect-Brown-Rice. I doubled the rice and froze half on your suggestion (just in a ziplock bag). It worked out perfectly. Thanks so much!

This is LITERALLY a version of our staple weeknight meal. Rice. Veg. Oil. Herbs. This is totally advanced placement though, I like the toasted coconut. Your pictures get more and more beautiful with each post, friend. 🙂

Thanks for the recipe! I made just it for lunch, just halfed all the ingredients. I used black forbidden rice instead since I had some leftover in the fridge, and I threw some grilled ahi tuna in at the same time as the rice, since I had some of that leftover in the fridge too! Delicious!

I made this today for the first time, and I am happy with the results. I had been looking for a new way to eat brown rice, and this recipe caught my attention. Next time I make it I want to try adding some chopped up bits of McIntosh apple, as I have found that to go very well with carrots.

HI Erin, I made this recipe tonight for dinner. So delicious! I added baby bok choy and topped it with poached wild salmon. Thank you for sharing the recipe and helping me use up some of my over-abundance of carrots. This will definitely be a go-to recipe for my family.

I just tried this recipe and I love it! Colorful, tasty, simple, and I always have those ingredients around. I used apple cider vinegar instead of the rice wine vinegar and omitted the sesame seeds. Definitely will be a staple here, thank you!

Thank you, thank you, THANK YOU for the wonderful recipes. This was outstanding! I used a harvest grains blend instead of the rice. I will have to remember not to to so much multi-tasking while toasting coconut, however. It was a little burned, but still a quite delicious topping!

I found this post and recipe last fall and have to say: we have made it so many times I’ve lost track! All three of us love it, especially the toddler. Sometimes I increase the amount of carrots, just because it’s always nice to get more vegetables in our diet, especially when they’re so tasty. And a couple of times I’ve added cooked, shelled edamame beans (I can find them frozen) in the third step. I’ve fried some of the leftovers with a beaten egg on occasion. Thanks for a great recipe!

Hi Joanie, Sorry for the slow reply- this comment got buried! I think yes, it would be! I’m loving the idea of beets or parsnips (you could probably use sweet potatoes but might want a longer cooking time.)

OMG, this is hands down the best dish EVER!! I made it last week and both my husband and I were amazed at the amount of flavour packed in such a “simple” dish!! I know and cook with all the ingredients, but for some reason putting them together in this way creates the most amazing dish. I would be happy to eat this and only this for the rest of my life :0). Thank you very much for this recipe. Have been looking around your site (love it!) and will be making more recipes soon, can’t wait to try them out!

What a wonderful recipe!!! I made this fabulous dish this evening with a few modifications ….I omitted the coconut flakes, scallions & eggs. I drizzled some fig balsamic vinegar on top along with a few drops of some hot sauce. Delicious!! Next time, I’ll add some crispy baked tofu. Many thanks for this recipe!!!

[…] However, I’m still outside grilling and growing vegetables (which is kind of awesome). I’ve seen grilled brussels sprouts creeping around the internet for awhile now and I decided it was time to test it out. I figured I’d fall in love since I adore brussels sprouts and can eat an entire plateful of grilled vegetables (a favorite in my book). The marinade is simple for these but makes an awesome pair to the ginger-barley pilaf (modeled after my favorite ginger brown rice bowl.) […]